It’s nothing revolutionary, but it sure is good. Fresh pesto is the solution to all boring food. Add it to pasta or a sandwich in place of everday condiments like mayo for an exciting meal; you can even top scrambled eggs with a dollop of pesto freshly processed from the blender. The options are endless and fulfillment is always top notch.
I’ve found that when I make pesto, pine nuts are never on hand. Honestly, it’s just not an ingredient I purchase very often. But walnuts always seem to be reliable sitting right where I expect them to be in my pantry. I love them in trail mix, salads and on occasion, sprinkled on top of a creamy winter soup that’s filled with earthy flavors. Today, they make an appearance in my pesto and the merriment of ingredients is wonderful.
Make sure you try this recipe out. It can also be stored in the refrigerator overnight without too much separation unlike the store-bought kind. Yay for Walnut Pesto!
- 8-10 sprigs fresh basil
- 3 garlic cloves
- 1/2 cup walnuts
- 1/2 cup parmesan cheese, shredded
- juice of 1 lemon
- 1/2 cup extra virgin olive oil
- sea salt, to taste
- fresh cracked black pepper, to taste
- Remove the basil leaves from the stem and add them to the blender along with the garlic, walnuts, cheese and lemon juice. Blend on low and increase the speed once the ingredients are mainly chopped. Continue blending while drizzling the olive oil in slowly until you achieve the consistency you want.
- Season with sea salt and black pepper to your liking and pulse the blender a few times to incorporate.
- Store to use as needed.